Confirmed: Danny Meyer Group in at Citi Field
Sure, there's a Shake Shack. But that's just the start.
Sure, there's a Shake Shack. But that's just the start.
Cooking 7,000 pounds of barbecue isn't easy. But pity the poor pit master schlepping here from out of state!
The South comes north for Danny Meyer's annual barbecue free-for-all in June.
His restaurants range from Eleven Madison Park to Shake Shack, and his diet ranges from pâté de campagne to protein shakes.
Danny Meyer hints at a new menu for the Mets.
As chefs and cooks take on more roles of service, they cut out more costs and create a more intimate dining experience, especially at restaurants with counters overlooking the food preparation. [NYT] Related: Ringside Seats at the Chef's Counter Apparently, restaurants’ hanging of red velvet curtains in colder months signals metaphors of birth and womblike spaces for diners. Ew. [NYO] Chefs like Akhtar Nawab of Elettaria and Josh Eden of Shorty’s.32 both spent years cooking on the line before being able to fly solo. [TONY]
Astoria: The Sparrow’s pain perdu dessert is “basically a grilled chocolate croissant with homemade butterscotch syrup on it, with a dollop of real whipped cream on the side.” [Joey in Astoria] Harlem: Doug E.’s Fresh Chicken and Waffles still isn’t ready to open. [Uptown Flavor] Gramercy: Blue Smoke takes top honors in this roundup of the city’s best sweet-potato fries. [Gridskipper] Greenwich Village: Smith’s from this week’s Openings starts serving tonight. [Eater] Midwood: Yes, Dom De Marco’s pies at Di Fara’s are impressive, but what’s really cause for amazement is “his asbestos hands. That man can pull a square pie out of the oven, which must be about 800 degrees, with his bare hands.” [Eat for Victory/VV] Nolita: Public’s butternut-squash soup with spiced marshmallows, crispy chickpeas, and pumpkin-seed oil is just one example in this list of fall dishes showing up all over town. [Restaurant Girl] Prospect-Lefferts-Gardens: Meytex Lounge is now calling itself Meytex Cafe, but their tasty fried chicken hasn’t changed. [Across the Park]
The unused Building D of Essex Street Market may get new life. Residents want low-rent housing there; city law compels the building to be used for food-related businesses. [NYT] Two veterans of Gramercy Tavern and Blue Smoke will open Huckleberry Bar, described as “the bar at your favorite Danny Meyer restaurant” but in East Williamsburg. There will also be British and southern mix of small plates from a 5 Ninth alum, no doubt like the food at your favorite Zak Pelaccio restaurant. [Strong Buzz] Hard liquor sales on Wall Street are up significantly since the stock market plummeted on August. 16, says one wine shop owner. [NYT]
Ex-Marine Josh Adam Garcia, one of the standout contestants on The Next Food Network Star, is accused of lying about both his military service and graduating from cooking school. [Marine Corps Times] Scott Conant has Miami and New York projects on the horizon. And his go-to restaurants in New York are Daniel, Café Boulud, Daisy May’s, Blue Smoke, and Tsushima. [RG] Some food-world heavy hitters recollect their greatest meat moments, as a follow-up to yesterday’s Times story about the fatty times we live in. [Diner’s Journal/NYT]
Brooklyn Heights: “Closed by the Commissioner of Health” clearly taken lightly at Heights Cafe where diners have been spotted munching the mediocre fare. [Brooklyn Heights Blog] Chelsea: Richard Ruben, author of The Farmer’s Market Cookbook, will host classes at the Institute of Culinary Education starting June 1 that begin with an ingredient hunt at Union Square’s Greenmarket. [Blog Chelsea] East Hampton: Restaurants open seven days starting this weekend, including Nick & Toni’s and Harbor Bistro. [Hamptons.com] Fort Greene: Locals search for answers to the fate of the space at Lafayette and Cumberland Avenues, have high hopes for Thai but as yet no answers. [Brooklyn Record] Little Italy: A two-way mirror intensifies the door policy at GoldBar, but if you have a face like an old Frenchman, you shouldn’t have a problem. [Down by the Hipster] Prospect Heights: Flatbush Farm hosting another barbecue this weekend. [Eater]
Adam Platt and Frank Bruni are no longer banned from Jeffrey Chodorow’s restaurants. Even though, says the restaurateur, Platt “missed the whole point of Wild Salmon.” [Restaurant Girl] Related: Salmon Cured? [NYM] In a revealing interview, Marco Pierre White takes a stand against the star-chef game: “Can you imagine: You take your wife out to my restaurant for dinner, and I'm not behind the stove. You find out I'm in America — how would you feel when you've just done $1,200 for dinner? It's a sour taste, isn't it?” [Salon] Thomas Keller announces that he isn’t really the man at Per Se: “I [speak] as someone who is somewhat detached from it because it is a Jonathan Benno restaurant.” [MSN]
The Danny Meyer broadcasting service just put out the word: The Big Apple Barbecue Block Party is on for this year. It wasn’t a foregone conclusion. Although the annual June bonanza is hugely popular, it’s also massively challenging. Past barbecuers have expressed much dismay that souvenirs and T-shirts yield very little profit (food profits go to the Madison Park Conservancy), and that the travel allowance doesn’t cover the cost of transporting heavy smoking equipment across hundreds of miles.
Hill Country BBQ, we've learned from owner Mark Glosserman, has officially signed its lease and begun construction at 30 West 26th Street, just a few blocks from Blue Smoke and RUB . Isn’t it bad medicine to open so close to a pair of established, busy barbecues? Says Glosserman: “It's a great spot, and the price was right, and we're in a big office building, so there will be a lot of traffic even though it's a side street. We have a lot of faith in our product.” No doubt. But we actually like Hill Country's chances. New Yorkers have shown a willingness to go the extra mile to eat great barbecue: Daisy May's BBQ sat on a desolate stretch of Eleventh Avenue and didn't even have tables; RUB ran out of meat every night; Blue Smoke barely had any smoke flavor during its first year, as a result of chimney malfunction. Glosserman hired the best barbecue cooker in the city, Robert Richter. If Hill Country delivers the goods, New Yorkers will support it … right?
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